INGREDIENTS for 10 pax:

For the mango mixture:
250 gr puréed mango
250 gr water
1.8 gr sodium alginate
1.3 gr de sodium citrate
For the calcium chloride mixture:
6.5 gr calcium chloride
1000 gr water
For the spicy vinaigrette sauce:
2.5 gr pink pepper
5 gr powdered mustard
5 gr star anise
5 gr white sesame seeds
5 gr vanilla pod pulp
15 g sunflower oil.
For the neutral caramel wafers:
100 gr fondant
50 gr glucose
50 gr isomalt


For the mango mixture
Dissolve the sodium citrate in the water with the help of the blender. Add the sodium alginate and blend further. Bring the mixture to a boil, stirring constantly. Let it cool at room temperature and when cool, add the puréed mango and mix well. Set aside at room temperature. For the calcium chloride mixture: Mix the calcium chloride with the water using a whisk. Keep in the refrigerator.

For the spicy vinaigrette sauce
Crush the dry ingredients until obtaining a homogeneous powder.Mix the powdered spices with the sunflower oil and the vanilla pod pulp. Set aside. For the neutral caramel wafers: Put the fondant and the glucose in a saucepan to heat. Stir until it is completely dissolved and then add the isomalt. Let the mixture cook over a medium heat until the thermometer indicated 160º C (the heat of the mixture itself will raise the temperature the last 5º C). Remove from the heat and spread on onionskin paper, with a thickness of approximately 1 or 2 cm. When the temperature is exact, cut the sheet into pieces of approximately 5 x 5 cm. Prepare two silpat baking sheets on an oven plate and place a piece of caramel between them. Set the oven to 170ºC. Bake for 5 minutes until the caramel has dissolved. Spread with a rolling pin until you have a very fine wafer. Place on onionskin paper on the same oven plate and cut into 3 cm. squares. Should the caramel cool, return it to the oven for one minute to reheat and re-cut.

Finishing and presentation
With a round spoon, make balls of 18 gr of the mango mixture in the calcium chloride mixture, with a diameter of 2 cm. 2 raviolis per person. Cook the mango raviolis for 2 minutes in the calcium chloride mixture. Remove the mango raviolis from the calcium chloride mixture and rinse with cold water. Drain the raviolis and dry on absorbent paper towels, being careful not to break them, as they are very fragile. Place 10 raviolis on Chinese spoons. Place the other 10 raviolis on a silpat baking sheet. Place a caramel wafer atop each one and apply heat with a blowlamp so that the caramel melts around the ravioli shape. Turn over and place another caramel wafer on the other side and repeat the operation, caramelising the raviolis. Place the raviolis on Chinese spoons. Put two drops of spicy vinaigrette, 10 cubes of brunoise of lemon peel and a few crystals of Maldon salt on each ravioli. Serve each diner one caramelised and one non-caramelised ravioli.